Crisp prawn fritters (ukoy) recipe

• 75 g (2.6oz) plain flour
• 35 g (1.2oz) cornflour
• 1 egg, well beaten
• 80 ml (2.8fl oz) water
• 2 tsp fish sauce
• 1 pinch freshly ground black pepper
• 100 g (3.5oz) peeled and deveined prawns, chopped
• 60 g (2.1oz) beansprouts
• 40 g (1.4oz) carrot, cut into thin matchsticks
• 1 spring onion, thinly sliced
• 1 measure groundnut or corn oil; enough for deep-frying and oiling

1. Sift the flour and cornflour in a bowl.
2. Add the egg, water, fish sauce and black pepper to taste and whisk to make a smooth batter.
3. Cover and rest for 1015 minutes.
4. Stir in the remaining ingredients, except the oil.
5. Heat enough oil for deep-frying in a suitable pan to about 180C, or until a cube of bread browns in 30 seconds.
6. The fritters should be as flat as possible so take a wide metal spatula and oil it.
7. (In the Philippines, they use banana or cacao leaves.)
8. Dip a soup spoon (the kind you eat your soup with) of the mixture and deposit it on the spatula.
9. Flatten it a little.
10. Lower the spatula into the oil, then slide the ukoy off into the oil.
11. If you cant manage step 5, just drop them into the oil straight from the spoon, but note they will be chunkier and not as crisp.
12. Fry on both sides until cooked through.
13. Remove and drain on kitchen paper.
14. Serve immediately with a fruity vinegar, with optional chilli and garlic slices in it.

flour, cornflour, egg, water, fish sauce, freshly ground black pepper, prawns, beansprouts, carrot, spring onion, corn oil

Taken from www.lovefood.com/guide/recipes/30488/crisp-prawn-fritters-recipe (may not work)